Effect of different acid processing methodologies on the nutritional value and reduction of anti‐nutrients in soybean meal-Reference-Cited by-同舟云学术

Effect of different acid processing methodologies on the nutritional value and reduction of anti‐nutrients in soybean meal

Published:2021-12-07 Issue:1 Volume:46 Page:
ISSN:0145-8892
Container-title:Journal of Food Processing and Preservation
language:en
Short-container-title:Food Processing Preservation

Author:

Norozi Masomeh¹^ORCID,Rezaei Mansour¹,Kazemifard Mohammad¹

Affiliation:

1. Department of Animal Science Faculty of Animal Science and Fisheries Sari Agricultural Sciences and Natural Resources University Sari Iran

Publisher

Wiley

Subject

General Chemical Engineering,General Chemistry,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/jfpp.16205

Reference41 articles.

1. Compositional changes in trypsin inhibitors, phytic acid, saponins and isoflavones related to soybean processing;Anderson R. L.;The Journal of Nutrition,1995

2. Evaluation of Protein Solubility as an Indicator of Overprocessing Soybean Meal

3. Protein dispersibility index as an indicator of adequately processed soybean meal

4. Validation of a Method for Quantitation of Soybean Lectin in Commercial Varieties

5. In Vitro Methods of Assessing Protein Quality for Poultry

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